chicken marsala

I made Chicken Marsala last weekend and then again this weekend (what else am I supposed to do with a whole bottle of Marsala wine except repeat the dish?…not that that’s a problem at all).  But I think I’ve avoiding telling you about it because I’ve been trying to come up with some way to make it more interesting than it is, some story or insight beyond the fact that it is a ridiculously delicious way to prepare a chicken breast.  But really it doesn’t need anything additional.  I just need to tell you this: it is a dish that feels gourmet, but is surprisingly simple to make.  As in, I didn’t mess it up at all (even when I accidentally left out a couple of ingredients the other night…like the extra butter and the lemon juice at the end, so eager was I to get this on my plate).

Chicken Marsala and Veal Marsala are generally my go-to dishes when we go out to eat Italian, so I’ve had a pretty good sampling of different varieties.  I never dreamed it would be worth making at home: cook up some breaded, pounded chicken breasts, and then make a pretty easy sauce with mushrooms.  It can be completed in about 30 or so minutes, and honestly it is better than the majority of Chicken Marsala dishes I have had in restaurants.  So basically, make this.

Chicken Marsala

Prep Time: 10 minutes
Cook Time: 30 minutes

Serves 2

2 boneless, skinless chicken breast halves
1 cup all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1 1/2 cups cremini mushrooms, sliced
1/2 cup dry Marsala wine
1/2 cup chicken stock or broth
1/2 teaspoon lemon juice

1. Butterfly the chicken breasts by laying the chicken breast flat on the cutting board and slicing into the side with your knife parallel to the cutting board.  Cut the chicken until it opens up flat like a book, but do not cut all the way through to the other side (you want it to remain in one piece, not in two separate pieces).  Place each butterflied chicken breast between two sheets of plastic wrap and pound the breasts out to 1/4 inch thickness.
2. In a shallow dish, combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.  Preheat the oven to 200 degrees Fahrenheit.
3. In a large skillet heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.  When the oil is hot, coat the chicken breasts in the flour mixture, shaking off the excess, and gently place them in the skillet, cooking them for 3-5 minutes on each side, until they are lightly browned and cooked through (if necessary, cook the chicken in different batches).  Place the cooked chicken breasts on a metal rack on top of a sheet pan and put them in a 200 degree oven to keep warm.
4. Add the mushrooms to the skillet along with 1 tablespoon of butter, and saute 6-8 minutes, until the mushrooms are cooked and appear moist.  Add the wine and bring to a boil.  Add the chicken stock and cook for about 5 minutes, until the sauce has reduced by about half.  Swirl in 1 tablespoon of butter.  Add the lemon juice and 1/2 teaspoon of salt and 1/4 teaspoon pepper.
5. To serve, place one chicken breast on a plate and spoon the mushrooms and sauce over it.  Serve warm.